EP3897194A1 - Particules séchées par pulvérisation stables et leur procédé d'obtention - Google Patents

Particules séchées par pulvérisation stables et leur procédé d'obtention

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Publication number
EP3897194A1
EP3897194A1 EP19816592.0A EP19816592A EP3897194A1 EP 3897194 A1 EP3897194 A1 EP 3897194A1 EP 19816592 A EP19816592 A EP 19816592A EP 3897194 A1 EP3897194 A1 EP 3897194A1
Authority
EP
European Patent Office
Prior art keywords
flavour
dried particles
matrix
spray
stable spray
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP19816592.0A
Other languages
German (de)
English (en)
Other versions
EP3897194B1 (fr
Inventor
Gregory Alan Sherman
Michael Chaney
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Givaudan SA
Original Assignee
Givaudan SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Givaudan SA filed Critical Givaudan SA
Publication of EP3897194A1 publication Critical patent/EP3897194A1/fr
Application granted granted Critical
Publication of EP3897194B1 publication Critical patent/EP3897194B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/46—Spray-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Definitions

  • the present disclosure relates to moisture and oxygen stable spray-dried particles including at least one volatile active component and methods of producing such particles. More particularly, the present disclosure relates to stable spray-dried particles including at least one volatile active component encapsulated in a matrix made from dextrin, potato maltodextrin and sugar.
  • Encapsulating volatile components in a solid encapsulating matrix is a well-known method.
  • the advantages are numerous and include, for example, (i) the protection of the volatile component against undesired evaporation during storage, (ii) the protection of chemically sensitive components against chemical degradation, such as oxidation and hydrolysis, and (iii) the possibility to control the release of the encapsulated component.
  • encapsulate a volatile component involves the step of emulsifying the volatile component in an aqueous phase comprising encapsulating materials to form an oil-in-water emulsion and drying this emulsion by spray drying, spray granulation or spray coating to obtain a dry emulsion.
  • the morphology of the dry product is that of a multitude of oil droplets in a glassy, polar, encapsulating matrix.
  • the polar, encapsulating matrix is usually based on carbohydrate materials, such as modified starches, maltodextrins, mono-dissacharides and gums.
  • stable spray-dried particles include a water-soluble matrix including from about 5% to about 30% emulsifier; from about 20% to about 75% filler; and from about 20% to about 50% mono, di and trisaccharides, based on the total weight of the matrix; and at least one active component encapsulated in the matrix.
  • the emulsifier is dextrin and the filler is potato maltodextrin.
  • a process for preparing stable particles includes the steps of a) preparing a water-soluble matrix comprising from about 5% to about 30% dextin; from about 20% to about 75% potato maltodextrin; and from about 20% to about 50% mono, di and trisaccharides, based on the total weight of the matrix; b) dissolving the matrix in water; c) adding an active component; d) mixing the matrix and active component to form an emulsion; and e) drying the emulsion.
  • the present disclosure relates to spray-dried particles having a water-soluble matrix and a volatile active component encapsulated therein.
  • the water-soluble matrix according to the present disclosure includes the combination of an emulsifier, a filler and mono, di and trisaccharides.
  • Water-soluble dried particles according to the present disclosure have an average size of from about 10 pm to about 200 pm; in another embodiment from about 50 pm to about 100 pm.
  • a particle may be unregularly shaped and the size of the particle is defined as the mean between the largest diameter of the particle and the smallest diameter of the particle.
  • a particle may be spherical and the size of the particle is defined as the diameter of the particle.
  • the average size of a collection of particles may be obtained by different methods. For example, the particles may be observed under an optical microscope and the diameters of the particles, or of an arbitrary number of the particles, measured one by one and averaged to provide a number-averaged particle size.
  • a cloud of particles may be measured by light scattering measurements using a Malvern 2000S instrument and the Mie scattering theory.
  • the principle of the Mie theory and how light scattering can be used to measure capsule size can be found, for example H. C. van de Hulst, Light scattering by small particles. Dover, New York, 1981.
  • the primary information provided by static light scattering is the angular dependence of the light scattering intensity, which in turn is linked to the size and shape of the particle in the cloud.
  • the size of a sphere having a size equivalent to the size of the diffracting object, whatever the shape of this object is calculated by the Malvern proprietary software provided with the apparatus.
  • the angular dependence of the overall scattering intensity contains information about the size distribution in the sample.
  • the output is a histogram representing the total volume of capsules belonging to a given size class as a function of the capsule size, whereas an arbitrary number of 50 size classes can be chosen.
  • Light scattering provides a volume- averaged particle size.
  • the term "emulsifier”, as used herein, is intended to mean a surface-active agent that facilitates the mixing of two or more liquid substances that would separate into its component parts under normal conditions.
  • the emulsifier is dextrin.
  • Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins used in the food industry are classified as white dextrins and are less viscous than the starch that they came from (potato, com or rice, for instance). In one embodiment, the dextrin is derived from com.
  • dextrins useful in the present disclosure are capable of stabilizing an emulsion, i.e. capable of reducing the surface tension of water.
  • the surface tension of distilled water is 72.7 rhN/m.
  • com dextrin, modified starch, sugar and maltodextrin com dextrin is the most effective at reducing the surface tension of water— Com Dextrin (1% solution) 37 mN/m; Modified Starch (1% solution) 45.2 mN/m; Sugar (5% solution) 72.5 mN/m; and 10 E Maltodextrin (5% solution) 66 mN/m.
  • the amount of dextrin present in the matrix can vary widely and may be based on the particular needs of the intended consumer, or the intended product form of the spray-dried particles. Also, the amount of dextrin present will depend on the percent flavour load, adjusted as needed to form a good emulsion to produce good encapsulation. In certain exemplary embodiments, dextrin may be present in an amount of about 5% to about 30% by weight based on the total weight of the matrix. In another embodiment, dextrin may be present in an amount of about 7% to about 25% by weight based on the total weight of the matrix. In another embodiment, dextrin may be present in an amount of about 10% to about 20% by weight based on the total weight of the matrix. Dextrins are commercially available, for example, from Ingredion (Westchester, IL), under the trademark CAPSUL 2730.
  • the filler is selected from potato maltodextrin.
  • potato maltodextrin may be present in an amount of about 20% to about 75% by weight based on the total weight of the matrix.
  • potato maltodextrin may be present in an amount of about 40% to about 60% by weight based on the total weight of the matrix.
  • Potato maltodextrins are commercially available for example, from AYEBE of Veedam, The Netherlands.
  • mono, di and trisaccharides may be present in an amount of about 20% to about 50% by weight based on the total weight of the matrix. In another embodiment, mono, di and trisaccharides may be present in an amount of about 30% to about 40% by weight based on the total weight of the matrix.
  • Illustrative examples of mono, di and trisaccharides are glucose, fructose, maltose, sucrose, raffinose and materials, having a high content of such sugars like fruit juice solids. In one embodiment, at least 50 wt.
  • the mono, di and trisaccharide material is a disaccharide as a high amount of monosaccharide may result in a somewhat sticky product whereas a high amount of trisaccharide may lead to a product more prone to oxidation.
  • the mono, di and trisaccharide material is sucrose.
  • the water-soluble matrix includes at least one active component encapsulated therein.
  • the at least one active component is not restricted to a specific class of molecules. It may refer to a substance, a compound, and/or an ingredient, alone or a mixture thereof.
  • the at least one active component is selected from volatile flavours and fragrances.
  • flavour or fragrance encompass flavour or fragrance ingredients or compositions of current use in the flavour and/or fragrance industry, of both natural and syn thetic origin. It includes single compounds and mixtures. Specific examples of such flavour or fragrance ingredients may be found in the current literature, e.g. in Fenaroli's Handbook of flavour ingredients, 1975, CRC Press; Synthetic Food adjuncts, 1947 by M. B. Jacobs, edited by Van Nostrand; or Perfume and Flavor Chemicals by S. Arctander, 1969, Montclair, N.J. (USA).
  • the flavour or fragrance ingredients may be present in the form of a mixture with solvents, adjuvants, additives and/or other components, generally those of current use in the flavours and fragrance industry.
  • the at least one volatile active component may be selected from pharmaceuticals, vitamins, herbicides, fungicides, insecticides, detergents, cleaning agents and dyes.
  • Flavour and fragrance compositions may include a broad variety of mixtures of aromatic and fragrant ingredients, such as terpenes, terpene derivatives, esters, alcohols, ethers, ketones, lactones, aldehydes, anthranilates, nitriles, mercaptans, N- and S-heterocycles and the like.
  • suitable flavour ingredients include, but are not limited to, natural flavours, artificial flavours, spices, seasonings, synthetic flavour oils and flavoring aromatics and/or oils, oleoresins, essences, and distillates, and a combination comprising at least one of the foregoing.
  • Flavour oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil; useful flavoring agents include artificial, natural and synthetic fruit flavours such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yuzu, sudachi, and fruit essences including apple, pear, peach, grape, raspberry, blackberry, gooseberry, blueberry, strawberry, cherry, plum, prune, raisin, cola, guarana, neroli, pineapple, apricot, banana, melon, apricot, cherry, tropical fruit, mango, mangosteen, pomegranate, papaya, and so forth.
  • useful flavoring agents include artificial, natural and synthetic fruit flavours such as vanilla, and citrus oils including lemon,
  • Additional exemplary flavours imparted by a flavour ingredient include a milk flavour, a butter flavour, a cheese flavour, a cream flavour, and a yogurt flavour, a vanilla flavour, teaflavours, such as a green tea flavour, an oolong tea flavour, a cocoa flavour, a chocolate flavour, and a coffee flavour; mint flavours, such as a peppermint flavour, a spearmint flavour, and a Japanese mint flavour; spicy flavours, such as an asafetida flavour, an ajowan flavour, an anise flavour, an angelica flavour, a fennel flavour, an allspice flavour, a cinnamon flavour, a chamomile flavour, a mustard flavour, a cardamom flavour, a caraway flavour, a cumin flavour, a clove flavour, a pepper flavour, a coriander flavour, a sassafras flavour, a savory flavour, a Zanthoxyli Fructus flavour, a perilla flavour,
  • flavour ingredients may also include aldehydes and esters such as cinnamyl acetate ((E)-3-phenylprop-2-en- 1 -yl acetate); cinnamaldehyde ((2E)-3- phenylprop-2-enal); citral diethylacetal ((E)- 1 , 1 -dimethoxy-3 ,7-dimethylocta-2, 6-diene), dihydrocarvyl acetate (2 -methyl-5 -prop- 1 -en-2-ylcyclohexyl acetate), eugenyl formate ((2S)- 1 ,3,3-trimethylbicyclo[2.2.1 ]heptan-2-yl acetate), p-methylanisol ( 1 -methoxy-4-methylbenzene), and so forth can be used.
  • aldehydes and esters such as cinnamyl acetate ((E)-3-phenylprop-2-en- 1
  • aldehyde flavourings include acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (4-methoxybenzaldehyde) (licorice, anise), cinnamic aldehyde ((2E)-3-phenylprop-2-enal) (cinnamon), citral (E)-3,7-dimethylocta-2,6- dienal), i.e., alpha-citral ((EE)-3,7-dimethylocta-2,6-dienal (lemon, lime), neral, i.e., beta-citral ((EZ)-3,7-dimethylocta-2,6-dienal (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (benzo[d][l,3]d
  • flavour ingredients include natural compounds derived from Maillard reactions.
  • fragrance ingredients include, but are not limited to hex-3 -en-l-yl butyrate; 2 -methyl- l-phenylpropan-2-yl acetate; 2-methyl- l-phenylpropan-2-yl butyrate; 4-(tert- butyl)cyclohexyl acetate; undecan-2-one; 2-benzylideneoctanal; 3,7-dimethylnona-l,6-dien-3-yl acetate; 3,7-dimethylocta-2,6-dien-l-yl acetate; 3,7-dimethylocta-2,6-dienal; non-6-enal; tridec- 2-enenitrile; l-((l,8a)-l,4,4,6-tetramethyl-2,3,3a,4,5,8-hexahydro-l-5,8a-methanoazulen-7- yl)ethanone; l-(2,3,8,
  • a major application of the present disclosure is related to the field of flavours.
  • the final spray-dried product may be capable of protecting and retaining about 5 to about 40 wt. % and in another embodiment about 20 to about 30 wt. % flavour active component, depending on the type of active component and based on the total weight of the flavour.
  • flavour active components in particular aromatic or volatile flavour active components, to be encapsulated in the matrix according to the present disclosure are for instance essential oils, like citrus oil and other volatile flavour active components, like bakery and savoury flavour active components.
  • the spray-dried particles may include from about 0.5% to about 50%, in another embodiment from about 1% to about 30%, in yet another embodiment about 25%, or any individual number within the range, by weight of the particle of at least one active component.
  • the level of free active component i.e. surface oil level
  • surface oil level is lower than about 1.5%, in another embodiment lower than about 1%, in another embodiment lower than about 0.3% and in yet another embodiment lower than about 0.15% by weight of the spray-dried particles.
  • Surface oil level should be minimized. The amount of surface oil that can be tolerated without negative impact on processing and/or encapsulation performance will depend on the composition of the flavour which will determine its volatility and oxidation stability. Lower oil loading and increasing the emulsifier level will help to reduce surface oil. For higher oil loadings the addition of plasticizer such as fruit or vegetable concentrates containing natural sugars and food acids will help reduce surface oil.
  • the spray-dried particles according to the present disclosure may be used in a wide variety of consumables or applications and is not restricted to any particular physical mode or product form.
  • the term“consumable” refers to products for consumption by a subject, typically via the oral cavity (although consumption may occur via non-oral means such as inhalation), for at least one of the purposes of enjoyment, nourishment, or health and wellness benefits.
  • Consumables may be present in any form including, but not limited to, liquids, solids, semi-solids, tablets, capsules, lozenges, strips, powders, gels, gums, pastes, slurries, solutions, suspensions, syrups, aerosols and sprays.
  • the term also refers to, for example, dietary and nutritional supplements.
  • Consumables include compositions that are placed within the oral cavity for a period of time before being discarded but not swallowed. It may be placed in the mouth before being consumed, or it may be held in the mouth for a period of time before being discarded.
  • consumables include, but are not limited to, comestibles of all kinds, confectionery products, baked products, sweet products, savoury products, fermented products, dairy products, beverages, oral care products, nutraceuticals and pharmaceuticals.
  • Exemplary comestibles include, but are not limited to, chilled snacks, sweet and savoury snacks, fruit snacks, chips/crisps, extruded snacks, tortilla/com chips, popcorn, pretzels, nuts, other sweet and savoury snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, slimming products, convalescence drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, meat analogues, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, UHT soup, frozen soup, pasta, canned pasta, dried pasta, chilled/fresh pasta, noodles, plain noodles, instant noodles, cups/bowl instant noodles, pouch instant noodles, chilled noodles, snack noodles, dried food, dessert mixes, sauces, dressings and condiments, herbs and spices, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast- based spreads.
  • Exemplary confectionery products include, but are not limited to, chewing gum (which includes sugarized gum, sugar-free gum, functional gum and bubble gum), centerfill confections, chocolate and other chocolate confectionery, medicated confectionery, lozenges, tablets, pastilles, mints, standard mints, power mints, chewy candies, hard candies, boiled candies, breath and other oral care films or strips, candy canes, lollipops, gummies, jellies, fudge, caramel, hard and soft panned goods, toffee, taffy, liquorice, gelatin candies, gum drops, jelly beans, nougats, fondants, combinations of one or more of the above, and edible flavour compositions incorporating one or more of the above.
  • chewing gum which includes sugarized gum, sugar-free gum, functional gum and bubble gum
  • centerfill confections chocolate and other chocolate confectionery
  • medicated confectionery lozenges
  • tablets pastilles, mints, standard mints, power mints
  • chewy candies hard candies, boiled candies, breath and
  • Exemplary baked products include, but are not limited to, alfajores, bread, packaged/industrial bread, unpackaged/artisanal bread, pastries, cakes, packaged/industrial cakes, unpackaged/artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savoury biscuits and crackers, and bread substitutes.
  • Exemplary sweet products include, but are not limited to, breakfast cereals, ready-to-eat (“rte”) cereals, family breakfast cereals, flakes, muesli, other ready to eat cereals, children's breakfast cereals, and hot cereals.
  • rte ready-to-eat
  • Exemplary savoury products include, but are not limited to, salty snacks (potato chips, crisps, nuts, tortilla-tostada, pretzels, cheese snacks, com snacks, potato-snacks, ready-to-eat popcorn, microwaveable popcorn, pork rinds, nuts, crackers, cracker snacks, breakfast cereals, meats, aspic, cured meats (ham, bacon), luncheon/breakfast meats (hotdogs, cold cuts, sausage), tomato products, margarine, peanut butter, soup (clear, canned, cream, instant, ultrahigh temperature“UHT”), canned vegetables, and pasta sauces.
  • salty snacks potato chips, crisps, nuts, tortilla-tostada, pretzels, cheese snacks, com snacks, potato-snacks, ready-to-eat popcorn, microwaveable popcorn, pork rinds, nuts, crackers, cracker snacks, breakfast cereals, meats, aspic, cured meats (ham, bacon), luncheon/breakfast meats (hotdogs, cold cuts, sausage
  • Exemplary dairy products include, but are not limited to, cheese, cheese sauces, cheese- based products, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, take-home ice cream, take- home dairy ice cream, ice cream desserts, bulk ice cream, take-home water ice cream, frozen yoghurt, artisanal ice cream, milk, fresh/pasteurized milk, full fat fresh/pasteurized milk, semi skimmed fresh/pasteurized milk, long-life/uht milk, full fat long life/uht milk, semi skimmed long life/uht milk, fat- free long life/uht milk, goat milk, condensed/evaporated milk, plain condensed/evaporated milk, flavoured, functional and other condensed milk, flavoured milk drinks, dairy only flavoured milk drinks, flavoured milk drinks with fruit juice, soy milk, sour milk drinks, fermented dairy drinks,
  • Exemplary beverages include, but are not limited to, flavoured water, soft drinks, fruit drinks, coffee-based drinks, tea-based drinks, juice-based drinks (includes fruit and vegetable), milk-based drinks, gel drinks, carbonated or non-carbonated drinks, powdered drinks, alcoholic or non-alcoholic drinks, and ready to drink liquid formulations of these beverages.
  • Exemplary fermented foods include, but are not limited to, cheese and cheese products, meat and meat products, soy and soy products, fish and fish products, grain and grain products, fruit and fruit products.
  • the spray-dried particles according to the present disclosure may be used in a wide variety of applications besides the food-related consumables mentioned hereinabove.
  • the spray-dried particles may be used in fragrance applications and especially in applications wherein a burst-like fragrance release is desired.
  • the spray-dried particles may be admixed with a powder detergent, and the fragrance released when this mixture is added to water.
  • the spray-dried particles may be used everywhere wherein moisture is involved, such as deodorant products, toilet blocs, dish wash tablets, pet litters, diapers, sanitary napkins, feminine hygiene products, mouth hygiene products such as denture cleaning tablets and toothpastes and the like.
  • the particles according to the present disclosure may be produced using standard spray drying equipment and typical conditions known to the art.
  • particles according to the present disclosure may be produced using multistage dryer (MSD) equipment and typical conditions known in the art. Conditions may naturally vary depending on the nature of the equipment and the material being sprayed, but the person skilled in the art can readily determine the appropriate conditions in every case with only routine experimentation. Typical examples of conditions that produce dry powder with a moisture content of less than 5% and water activity in the desirable range of from 0.05 to 0.30 at 25°C.
  • Water activity (A w ) is the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water. It is a measurement of the relative humidity of the sample in a closed chamber - basically A w is the equilibrium humidity emitted by the sample material.
  • Typical parameters for use on a conventional tower spray dryer are:
  • the finished material size should be about greater than or equal to about 40 pm mean diameter by volume distribution, as measured by laser diffraction particle size instrument.
  • suitable drying techniques include fluid bed drying, freeze drying, frltermat and drum drying.
  • the first emulsion includes a commercially available matrix including modified starch and a maltodextrin (Example A— control) used to encapsulate a limonene flavour.
  • the second emulsion include the same limonene flavour encapsulated in a matrix according to the present disclosure (Example B).
  • Emulsions were prepared from the ingredients listed below:
  • Emulsions according to the present disclosure were prepared as follows: Com dextrin and filler (potato maltodextrin) were dissolved in water. The volatile active component was added to the water phase containing the dissolved emulsifier and filler under high shear mixing, for example, IKA mixer to create an emulsion.
  • High shear mixing means mixing at a speed and time sufficient to produce an emulsion (1 micron or less as determined by light scattering particle size analysis) from the mixture of matrix ingredients and active component(s).
  • the matrix ingredients and active component(s) may be mixed at a speed of at least 8000 RPM for at least 5 minutes. Further non-limiting embodiments of high shear mixing includes mixing the matrix ingredients and active component(s) at a speed of about 5,000 RPM to about 12,000 RPM for about 10 minutes to about 2 minutes, respectively.
  • compositions of the samples are reported on Tables 1 and 2.
  • the emulsions are then spray- dried using an Anhydro PSD55 spray drying unit equipped with a rotary atomizer and a peristaltic delivery pump. Inlet and outlet temperatures were respectively 170°C ( ⁇ 5°C) and 95°C ( ⁇ 3°C).
  • the powder was recovered by means of a cyclone separator.
  • compositions from Tables 1 and 2 were tested for oxidative stability by determining the proportion of D-limonene remaining after various periods of storage.
  • the samples were stored at 40°C and 30% relative humidity in LDPE bags of a type that did not provide a barrier to moisture absorption.
  • Samples were analyzed by GC and MS. The results are shown in Tables 3, 4 and 5.
  • Tables 3 and 4 show the proportion of D-limonene remaining and Table 5 shows the proportion of oxidation by-products present.
  • Example B is comparable with the compositions of Example A (control) for stability and retention. Importantly, these results were obtained using no modified starches, maltodextrins or GMO encapsulation ingredients.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Fats And Perfumes (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Seasonings (AREA)
  • Detergent Compositions (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne des particules séchées par pulvérisation stables. Les particules séchées par pulvérisation stables comprennent une matrice soluble dans l'eau comprenant d'environ 5 % à environ 30 % d'émulsifiant; d'environ 20 % à environ 75 % de charge; et de 20 % à environ 50 % de mono, di et trisaccharides, pourcentages rapportés au poids total de la matrice; et au moins un composant actif encapsulé dans la matrice. L'émulsifiant est la dextrine et la charge est la maltodextrine de pomme de terre.
EP19816592.0A 2018-12-20 2019-12-02 Particules séchées par pulvérisation stables Active EP3897194B1 (fr)

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US201862782874P 2018-12-20 2018-12-20
PCT/EP2019/083348 WO2020126443A1 (fr) 2018-12-20 2019-12-02 Particules séchées par pulvérisation stables et leur procédé d'obtention

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EP (1) EP3897194B1 (fr)
JP (1) JP7284269B2 (fr)
KR (1) KR20210104827A (fr)
CN (1) CN113194740A (fr)
BR (1) BR112021010555A2 (fr)
MX (1) MX2021006219A (fr)
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WO (1) WO2020126443A1 (fr)

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EP4384027A1 (fr) * 2021-11-01 2024-06-19 Firmenich SA Composition comprenant un nutriment et un modulateur de goût

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Publication number Priority date Publication date Assignee Title
US3455838A (en) * 1966-04-22 1969-07-15 Nat Starch Chem Corp Method of encapsulating water-insoluble substances and product thereof
US5087461A (en) * 1989-10-02 1992-02-11 Nabisco Brands, Inc. Double-encapsulated compositions containing volatile and/or labile components, and processes for preparation and use thereof
US5124162A (en) * 1991-11-26 1992-06-23 Kraft General Foods, Inc. Spray-dried fixed flavorants in a carbohydrate substrate and process
EP1103192A1 (fr) * 1999-11-26 2001-05-30 Quest International B.V. Compositions stables dans un substrat hydrate de carbone par séchage par pulvérisation et procédé pour leur préparation
ATE272331T1 (de) * 1999-11-18 2004-08-15 Quest Int Stabile, durch sprühtrocknung in einen kohlenhydratsubstrat hergestellte zubereitung und verfahren zu deren herstellung
EP1214892B1 (fr) * 2000-12-15 2005-03-09 Quest International B.V. Composition stable à l'humidité et l'oxygène, et procédé de preparation
US7488503B1 (en) * 2003-03-31 2009-02-10 Mccormick & Company, Inc. Encapsulation compositions and processes for preparing the same
JP2007520999A (ja) * 2003-04-08 2007-08-02 クエスト・インターナショナル・ビー・ブイ 酸素安定活性剤含有組成物
JP4595332B2 (ja) * 2004-01-27 2010-12-08 キトサン食品工業株式会社 焼酎粕乾燥物とその製法
DK1753307T3 (da) * 2004-03-04 2009-02-23 Quest Int Serv Bv Partikelformig smagsstofsammensætning
US20090317521A1 (en) * 2006-12-19 2009-12-24 Fabio Campanile Color-Coated Flavour Encapsulate Particles

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SG11202105723QA (en) 2021-07-29
US20220046961A1 (en) 2022-02-17
JP7284269B2 (ja) 2023-05-30
BR112021010555A2 (pt) 2021-08-24
JP2022514372A (ja) 2022-02-10
EP3897194B1 (fr) 2023-09-06
KR20210104827A (ko) 2021-08-25
WO2020126443A1 (fr) 2020-06-25
CN113194740A (zh) 2021-07-30

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